Green Beans with Lemon Vinaigrette

"When you're serving rich, heavy food, these zingy, lemony beans really balance the meal. I like them just cooked so they still taste fresh and are a little crunchy." — Ree Drummond

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Cal/Serv:
114

Yields:
8
- 10
servings

Prep Time:
0
hours
15
mins

Total Time:
0
hours
20
mins

Ingredients

c.
olive oil

1
tsp.
lemon zest

1/4
c.
fresh lemon juice

1
tbsp.
Dijon mustard

kosher salt

pepper

2
lb.
thin green beans

Directions

In a large bowl, whisk together the oil, lemon zest, lemon juice, Dijon mustard, and 1/2 teaspoon each salt and pepper.

Fill a large bowl with ice water. Bring a large pot of water to a boil. Add 1 tablespoon salt, then the green beans, and cook until just tender, 3 to 4 minutes. Drain. Transfer the green beans to the ice water to cool; drain and set aside.

Toss the beans gently in the lemon vinaigrette.

Tips & Techniques

Make Ahead: Prepare the beans and dressing and refrigerate separately up to a day ahead. Toss together just before serving.

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